Why You’ll Love Hatch Green Chile Macaroni and Cheese Recipe
- Creamy, ultra-cheesy comfort food with a flavorful kick.
- Roasted Hatch green chiles add smoky depth and mild heat.
- Easy to make with simple pantry ingredients.
- Perfect for family dinners, potlucks, and gatherings.
- Customizable with different cheeses and spice levels.
- Can be made ahead and baked when needed.
- A fun twist on traditional macaroni and cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni or short pasta of choice
- Butter
- All-purpose flour
- Milk
- Cheddar cheese, shredded
- Monterey Jack cheese, shredded
- Hatch green chiles, roasted and chopped
- Salt
- Black pepper
- Garlic powder (optional)
- Paprika or cayenne (optional, for heat)
Directions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk, continuing to stir until the mixture thickens into a smooth sauce.
- Reduce heat and add shredded cheddar and Monterey Jack cheese, stirring until melted and creamy.
- Stir in chopped Hatch green chiles along with salt, pepper, and any optional seasonings.
- Add the cooked pasta to the cheese sauce and mix until fully coated.
- Pour the mixture into a greased baking dish.
- Optional: Top with extra cheese or breadcrumbs for a crispy topping.
- Bake until bubbly and golden on top.
- Let rest for a few minutes before serving.
Servings and timing
- Servings: 6 to 8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Use pepper jack cheese for extra heat.
- Add cooked chicken or bacon for a heartier meal.
- Mix in roasted corn for sweetness and texture.
- Use gluten-free pasta and flour for a gluten-free version.
- Swap Hatch chiles with poblano peppers if needed.
- Top with crushed tortilla chips for added crunch.
- Add a splash of hot sauce for more spice.
Storage/Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 2 months.
Reheating
- Oven: Cover and bake at 350°F until heated through.
- Microwave: Heat in short intervals, stirring between each.
- Stovetop: Reheat gently with a splash of milk to restore creaminess.
FAQs
What are Hatch green chiles?
Hatch green chiles are mild to medium peppers grown in New Mexico, known for their smoky, slightly sweet flavor.
Can I use canned green chiles instead?
Yes, canned green chiles work well if fresh or roasted Hatch chiles are unavailable.
What cheese works best for this recipe?
Cheddar and Monterey Jack are ideal because they melt smoothly and balance flavor and creaminess.
Can I make this recipe spicier?
Yes, add jalapeños, cayenne pepper, or use hot Hatch chiles.
Can I make it without baking?
Yes, you can serve it straight from the stovetop for a creamier, saucier texture.
How do I keep mac and cheese creamy?
Avoid overbaking and add a splash of milk when reheating to restore creaminess.
Can I prepare this ahead of time?
Yes, assemble it ahead, refrigerate, and bake just before serving.
What pasta shape works best?
Elbow macaroni is classic, but shells or cavatappi also work well.
Can I freeze Hatch Green Chile Mac and Cheese?
Yes, freeze in airtight containers and thaw before reheating for best texture.
Why is my cheese sauce grainy?
This usually happens if the heat is too high when melting the cheese. Always melt cheese on low heat.
